Peach & Thyme Sorbet with Candied Pecans
This recipe is a variation of nectarine sorbet from David Lebovitz's The Perfect Scoop. You can skip the thyme altogether, but I do recommend you throw in a couple of springs. It gives the sorbet a nice depth of flavor. The candied pecans are just a serving suggestion, so you can leave them out as well. The recipe yields quite a lot of pecans, but they store well and make a great snack. You can substitute pecans with any other nuts you like.
Category: Mousses, creams & ice creams
Recipe in PDF format (print friendly)
- Yields about 1 liter
- Prep time: 20min
- Cook time: 10min
- Total time: 30min
- Difficulty: Basic
Peach & Thyme Sorbet
Ingredients
- 7 medium-sized ripe peaches, peeled and pitted
- 160ml water
- 4 thyme springs
- 150g sugar
- 2 tablespoons lemon juice
Directions
Cut the peaches into medium dice pieces. Place them in a medium saucepan with the water and cover. Cook over medium heat, stirring occasionally and checking until they are soft – about ten minutes. Remove the saucepan from the heat and add the sugar and thyme sprigs. Stir and allow the thyme to steep for 5-10 minutes, depending on your taste. It's best to taste and adjust the timing to your own preferences. Remove the thyme springs (don't worry if any of the leaves are still floating around - they will be puréed anyway). Allow the mixture to cool to room temperature. Pour the contents into a blender and purée until smooth. Stir in the lemon juice and chill completely in your refrigerator, then churn in your ice cream maker. If you don't have an ice cream machine, transfer the chilled puree into a freezer-friendly plastic or metal bowl, cover with a lid or cling film, and put it in the freezer. For the next 3 hours, check the sorbet every 30 minutes and stir vigorously to break up any ice crystals. It's best to use a sturdy whisk or a spatula. Then leave it in the freezer until completely frozen and serve.
Candied Pecans
Ingredients
- 1 egg white
- 1 tablespoon water
- 240g pecans
- 60g white sugar
- 60g brown sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Directions
Preheat the oven to 150°C. Line a baking sheet with parchment paper. Whip together the egg white and water until frothy. Add pecans and mix them in until they are all evenly coated. In a separate bowl, combine the sugars, salt, cinnamon, and nutmeg. Dump the mixture onto the pecans and mix thoroughly until pecans are all evenly covered. Spread evenly onto the lined baking sheet. Bake for 30 minutes. Stir once halfway through. Let cool completely and break apart any pieces that have stuck together. Store in an airtight container.
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